Borsch: how not to overdo it

In Russia the word "borsch" appeared long before this popular dish. According to the dictionary Vasmer, the initial value - cow parsnip, and today "soup of red beets" became so called because in the past it was brewed from hogweed. That Is Why combination of words "Moscow" and "borsch" nobody but tourists from Ukraine, is not surprising.

These things metropolitan product differs from the usual borscht that it is cooked on the beef broth and "svinokopchenostey". Before serving in Moscow borsch put slices of beef, ham, sausages, cut into slices and greens. Sour cream served separately and for some reason cheesecake with cottage cheese.

And Belarusians claim that their soup is the oldest, not paying attention to similar statements of Poles, Romanians and Bulgarians even.


A couple of beautiful and quite original recipes, there are Jews who not only adopted this dish neighbors Ukrainians, but also managed to do much good borscht their new homeland - the United States. Naturally, the pork in their borscht does not even smell, as if it is cooked on the meat, sour cream and then it is pointless to look for. Devout Jews often prepare soup exclusively on chicken broth, give it frankly sweet notes and usually use it boiled beets, not stewed with tomatoes and vinegar.

Try it!

Borscht recipes

By itself, there is a soup bunker, and the Black Sea Fleet, whom he eventually may belong, problems which cook borsch - Ukrainian or Moscow - no. For their favorite dishes sailors and boatswains make beef broth with the addition of pork bacon (once used only corned beef, which they took with them on long voyages). Cabbage cut into swords (not swords and squares) and potatoes - diced. Served during a strong pitching - with boiled bacon, sour cream and herbs. Prepared on land, sea, without daring and zeal, he carries a clear echo of quotes from "Golden Calf": "This naval borscht floating wreckage&# 8230;"

Note that actually beet borscht, a classic recipe which includes potatoes, appeared in all these countries a couple of centuries ago, can not have too ancient history&# 8230; Yet this dish we rightly considered a symbol of Russian cuisine, and it is so it came into the culinary world.

Soup with an open architecture

Some absolutely classic borscht recipe does not exist, but there are some tricks of its preparation. Before you enter into the boiling broth stew or pre-cooked and shredded beets, try it acidified with vinegar - the color of borscht will be brighter.

It is interesting to happen if for 5 minutes until cooked dishes to put in it a few cloves of peeled apple or a little mustard: consistency becomes thicker taste spicy touch of gain. Sugar in the same soup is best not to just pour and add it to the beets before extinguishing during the heat treatment, it will absorb the sugar and taste it becomes more saturated. Just do not forget that although soup and soup is considered a multinational "open architecture"With no additives to far better.

Aesthetes can tint borscht with beet kvass - a ready-made, but still slightly boiling dish pour a little kvass and immediately remove from heat, covered with a lid.

Kvass preparing simple: raw beets are washed, peeled, cut into arbitrary slices, cover with cold water, put in a warm place, covered with gauze and forget the days to six or seven. Then put into the refrigerator for a few days. The liquid will become dense color and slightly sticky consistency. Kvass strain and store in the refrigerator in a tightly sealed container or freeze in small plastic containers portioned and use as needed.

It is said that in the old days of cheap restaurants negligent povaryata during cooking borsch put into the pot copper coin&# 8230; Surely obtained muck, but the color was - Red nowhere!